Rosemary Asparagus Soup recipe
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Ingredients
- 1 tablespoon olive oil, or as desired ½ cup chopped yellow onion 1 clove garlic, minced, or more to taste 2 teaspoons dried rosemary 2 tablespoons butter 1 tablespoon all-purpose flour 2 cups chicken broth 1 (15.5 ounce) can white beans 1 (15 ounce) can asparagus, drained 1 cup heavy whipping cream salt and ground black pepper to taste
Nutrition Info
- 300.6 caloriescarbohydrate: 21.1 gcholesterol: 66.2 mgfat: 21.4 gfiber: 4.6 gprotein: 8 gsaturatedFat: 12 gservingSize: -sodium: 591.5 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Asparagus Soup
Directions
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Pour enough olive oil into a skillet to coat the bottom, cook and stir onion, garlic, and rosemary over medium heat just until onion is soft, 5 to 10 minutes. Add butter and flour, cook and stir until butter is melted and flour is dissolved, 3 to 5 minutes.
Mix broth, white beans, asparagus, cream, salt, and pepper into onion mixture, bring to a boil. Reduce heat to medium, cover skillet, and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.
Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.